ILLINOIS'
FINEST COOKING
  APRIL 2007
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Eggplant Parmigiana  I Baked Coconut Shrimp
Unbelievable Peanut Butter Cookies I Jambalaya
Olive Nut Spread I Tomato-Zucchini Soup
Oven Fried Coconut Chicken I Bacon, Cheese and Onion Quiche
Apple Crisp Jeff Marlow

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Illinois Country Cooks Cookbook
A Taste of Heaven
Who:
Women Working For Christ, Thebes, IL
Cost:
$8, plus $3 shipping
Pages :
61
Details:
soft-backed, comb-bound
Contact:

Gayla Warren,
795 South Street, Tamms, IL 62988
or call her at 618-747-2683.

Eggplant Parmigiana  
Nigel Collins
2 med. eggplants, pared and cut into 1/4-inch thick slices 2 eggs, beaten well
1/2 C. flour 1/2 tsp. salt
1/8 tsp. pepper 1/4 – 1/2 C. olive oil
1 (8-oz.) pkg. shredded Mozzarella cheese 1 jar prepared pasta sauce
1/2 C. Parmesan cheese, grated 1/2 C. Romano cheese, grated
  1. Sprinkle eggplant with salt, let stand 20 minutes.
  2. Pat dry with paper towels.
  3. Mix flour, salt and pepper together.
  4. Dip each slice in beaten egg, then flour mixture.
  5. Heat the oil in a large non-stick skillet.
  6. Brown the eggplant quickly.
  7. Cooking over medium heat will help keep the eggplant from absorbing excessive amounts of oil.
  8. Drain on paper towels.
  9. Pour 1/4-inch of sauce in a greased 2-quart casserole dish.
  10. Top with 1/3 eggplant slices, 1/3 remaining tomato sauce and 1/3 of the cheese.
  11. Repeat layers.
  12. Cover and bake in a 400° oven for 20 minutes.
  13. Removed cover and continue baking for 10 minutes.

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Baked Coconut Shrimp
Gayla Warren
1/4 C. all-purpose flour 2 T. packed brown sugar
Dash Cayenne pepper 1/4 tsp. salt
1 lg. egg 1 T. lime juice
1 lb. uncooked, peeled, de veined shrimp, approx. 40 med. 1 C. shredded coconut
  1. Heat oven to 425°.
  2. Spray rack in broiler pan with cooking spray.
  3. Mix flour, brown sugar, salt and cayenne pepper in a shallow bowl.
  4. Beat egg and lime juice in another bowl.
  5. Place coconut in a third bowl.
  6. Coat each shrimp with flour mixture.
  7. Dip each side into the egg mixture and then coat well with coconut.
  8. Place on the broiler rack.
  9. Drizzle with butter and bake for 7-8 minutes until shrimps are pink, firm and coating is brown.

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Unbelievable Peanut Butter Cookies
Pauline Tucker
1 C. peanut butter 1 C. sugar
1 egg 1 tsp. vanilla
  1. Mix all ingredients together.
  2. Roll into balls and place on an ungreased cookie sheet.
  3. Take a fork and flatten cookies slightly with the prongs.
  4. Bake for 15 minutes at 350°.
  5. Let stand for 5 minutes before removing from cookie sheet.

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Jambalaya
Roberta Kaufman
2-3 T. olive oil 3 stalks celery, sliced
1 green pepper, sliced 2 med. onions, sliced
1 ring Kielbasa, sliced 1 (28-oz.) can diced tomatoes
3-4 lbs chicken, boiled and cut up 1-2 cloves garlic, minced
1 (14-1/2-oz.) can beef broth 1/4 tsp cayenne pepper, ground
Salt and pepper, to taste Cajun seasoning, to taste
3 C. instant brown rice 3 green onions, chopped
  1. Brown celery, green peppers and onions in olive oil until almost soft; add sausage and chicken, cook until brown.
  2. Add diced tomatoes, beef broth, garlic and cayenne pepper.
  3. Season with salt, pepper and Cajun seasoning.
  4. Cook 15 minutes.
  5. Bring to a boil and add brown rice.
  6. Cook until tender and add chopped green onions and serve.

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Illinois State Police Heritage Foundation Cookbook
Who:
Illinois State Police, Springfield, IL
Cost:
$5, plus $3 shipping
Pages :
178
Details:
soft-back, comb-bound
Contact:

Joe Davis,
10810 Ogden Street, Petersburg, IL 62675
or call him at 217-632-3756.

Olive Nut Spread
Doris M. Fischer
6-oz. cream cheese, room temperature 2 T. liquid from salad olives
1/2 C. mayonnaise, room temperature Dash of ground pepper
1/2 C. chopped pecans 1 C. chopped salad olives
  1. Combine cream cheese and mayonnaise in a bowl and mix well.
  2. Add liquid from olives and pepper; mix.
  3. Fold in olives and pecans.
  4. Seal or store in the refrigerator.

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Tomato-Zucchini Soup
Roberta Kilpatrick
1 T. corn oil, margarine or olive oil 1/2 C. celery, chopped
2 lg. cloves of garlic, minced 4 C. chicken broth
3 tomatoes, chopped 1 zucchini, thinly sliced
1 can tomato paste 3 shallots, chopped
1 tsp. fresh parsley, chopped or 1/2 tsp. dried 1 bay leaf
1/2 tsp. fresh cilantro, chopped (opt.) 4-6 T. low fat plain yogurt
  1. Warm margarine or oil in a large pot over low heat.
  2. Add celery, shallots and garlic and sauté until tender.
  3. Add all remaining ingredients except yogurt; simmer for 2 hours.
  4. Discard bay leaf.
  5. Garnish with yogurt.
  6. Serves 4-6.

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Oven Fried Coconut Chicken
Lynn White Feazel
 4 boneless, skinless chicken breasts 1/4 C. flour
1 tsp. seasoned salt 1/2 tsp. garlic salt
1/2 tsp. black pepper 1 egg, beaten
1 C. finely grated coconut 1/2 C. butter
  1. Mix together salt, pepper, garlic salt and flour.
  2. Dip chicken breasts in egg, then in coconut, then in flour mixture.
  3. Place in a baking dish big enough to hold chicken pieces in one layer.
  4. Melt butter and pour over chicken in the pan.
  5. Bake in a 400° oven for 30 minutes.
  6. Turn chicken and bake another 30 minutes or until brown and tender.

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Bacon, Cheese and Onion Quiche   
Rae M. Anderson
6 slices bacon, cut into 2-inch pieces 1 pie crust
1/2 C. milk 1 sm. onion
1/2 C. cream 3 eggs
1 C. shredded Swiss or Mozzarella cheese 1/2 tsp. salt
1/8 tsp. pepper  
  1. Line a pie pan with the crust.
  2. Cook bacon.
  3. Drain and place in the pie shell.
  4. Saute onion in bacon fat until brown.
  5. Drain off excess fat.
  6. Take off heat and stir in eggs, milk, cream, cheese and seasonings.
  7. Pour into the pie crust.
  8. Bake at 375° for 25 minutes or until a knife inserted comes out clean.
  9. Yields 4-6 servings.

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Apple Crisp   
Jeff Marlow
1 bag apples 1 C. brown sugar
1 tsp. cinnamon 1 C. flour
1 C. sugar 1 egg
1 tsp. baking powder 1 stick butter
1/2 C. pecans (or more)  
  1. Preheat oven to 350°.
  2. Grease the bottom only of a cake pan.
  3. Core, peel and slice apples and place on the bottom of the pan until at least 1-inch deep.
  4. Mix brown sugar and cinnamon in a bowl.
  5. Sprinkle on top of apples.
  6. Mix flour, sugar, baking powder and egg.
  7. Sprinkle on top of brown sugar and cinnamon.
  8. Sprinkle nuts on top.
  9. Melt butter and drizzle on top.
  10. Bake at 350° for 40-50 minutes.

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Illinois Country Cooks Cookbook

For a limited time, you can purchase our wonderful cookbook for the discounted price of $12.
We will even ship it for free. That’s a savings of nearly $6.

Make sure you get one while supplies last. They make wonderful gifts.

If you would like a copy, send a check for $12 for each copy to:

Illinois Country Living
Attention Catrina Wagner
PO Box 3787, Springfield, IL 62708.

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